Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, oregano, and red pepper flakes. Set aside.

Cook the protein: Heat a large skillet over medium-high. Add a light drizzle of olive oil if using turkey. Add ground meat and break it up with a spatula. Cook 6–8 minutes until browned and no longer pink.

Season and simmer: Sprinkle the taco seasoning over the meat. Stir to coat. Add 2–3 tablespoons water to help the spices bloom. Simmer 1–2 minutes until fragrant. Remove from heat and let cool slightly.

Prep the veggies: While the meat cooks, wash and chop romaine, halve tomatoes, dice bell pepper and cucumber, thinly slice red onion, and thaw or drain corn. Rinse and drain black beans.

Make the dressing: In a bowl, whisk Greek yogurt, salsa, lime juice, olive oil, and a pinch of salt. Taste and adjust with more lime or salt as needed. It should be creamy but pourable.

Assemble for meal prep: Use 4–5 airtight containers. Layer in this order for best texture: black beans and corn on the bottom, then bell pepper and onion, then cooked taco meat. Let the meat cool to room temp before sealing. Pack chopped romaine and tomatoes in a separate compartment or separate container if possible.

Keep toppings separate: Portion dressing into small lidded cups. Pack cilantro, lime wedges, cheese, avocado, and tortilla strips separately. Avocado browns quickly; plan to cut it fresh the day you eat.

Serve: When ready to eat, add lettuce and tomatoes to the base. Warm the meat for 40–60 seconds if you like it hot. Top with cheese, avocado, cilantro, and tortilla strips. Drizzle with dressing and a squeeze of lime.